Teriyaki Chicken Rice Bowl (Printable Version)

Tender teriyaki-glazed chicken served with steamed vegetables and fluffy jasmine rice.

# What You Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt and pepper

→ Teriyaki Sauce

04 - 1/3 cup low-sodium soy sauce
05 - 1/4 cup mirin
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp cornstarch
09 - 2 tbsp water
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated

→ Rice

12 - 1 1/4 cups jasmine or short-grain rice
13 - 2 cups water

→ Vegetables

14 - 1 medium broccoli head, cut into florets
15 - 2 medium carrots, sliced
16 - 1 red bell pepper, sliced

→ Garnishes (optional)

17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, sliced

# Steps:

01 - Rinse rice under cold water until clear. Combine rice and 2 cups water in a saucepan, bring to a boil, then cover and simmer on low for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and red bell pepper until just tender, about 3–4 minutes. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to skillet and cook 5–6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over chicken. Cook, stirring frequently, until sauce thickens and coats chicken, about 2–3 minutes.
06 - Divide cooked rice among 4 containers. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate up to 4 days.

# Expert Advice:

01 -
  • It genuinely tastes like takeout, but costs a fraction of the price and takes about as long as a phone call home.
  • The sauce has this perfect balance of sweet and savory that even people who claim they don't cook can nail on the first try.
  • It meal-preps beautifully, so you can spend Sunday making four lunches and actually enjoy your weeknights.
02 -
  • If your sauce looks too thin after cooking, you didn't whisk the cornstarch in properly before adding it—whisk it with the water first so it dissolves smoothly instead of clumping.
  • Cutting the chicken into bite-sized pieces isn't just for eating convenience; smaller pieces cook more evenly and absorb the sauce better, making every bite flavorful instead of just the outside.
  • Don't skip rinsing the rice—it makes a noticeable difference in the texture and prevents a gummy, clumped result.
03 -
  • Let the sauce thicken completely in the pan before plating—if you're eating right away it'll be glossy and perfect, and if you're meal prepping it'll protect the chicken from drying out in the fridge.
  • Toast your sesame seeds in a dry pan for 2–3 minutes before sprinkling them on—it's a tiny extra step that doubles their flavor impact.
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